Prepare the ingredients.

Measure out your Ketonia mix and put it through a fine-meshsifter. What does not fit through the sifter, place in acoffee grinderorsmall bulletand grind until fine and fits through the strainer. Transfer to a bowl fitted for astand mixer and add your salt and baking powder. Mix dry ingredients with a paddle attachment until well combined. Add in your lard or shortening and mix on medium speed until crumbly and sand-like. You can also do this by hand by massaging the lard into your dry ingredients.

For the hot water, your sink water most likely will be hot enough, but you can also heat some water on the stove. Add the hot water a little at a time, about ¼ cup. Let the water incorporate with the dry ingredients before adding more. Once the dough is a good consistency, soft and pliable, knead for 5 minutes on high. Or, if you’re doing it by hand, knead for 10 minutes. After removing the dough from the mixer, knead for a minute to form a smooth ball. Wrap withsaran wrapand chill in the fridge for 20 minutes.

Remove dough from the refrigerator and divide into 10 even portions. Roll out each piece of dough very thin, almost translucent, and transfer back in the fridge for 30 minutes to set in place. Heat a large skillet on medium-low and place one tortilla at a time on the ungreasedskillet. Cook for 30 seconds on each side or until lightly browned spots appear and the dough is cooked thoroughly. Make sure not to burn them, or they will crisp up. Don’t expect perfectly round tortillas. It takes practice. Place cooked tortillas on a paper towel to cool.

Preheat the oven to 425*

*Don’t be afraid to use the lard. The flavor it brings is absolutely amazing.

Combine all the seasonings in a bowl and mix. You will have plenty so set 2 tbsp aside for this recipe and put the rest in an airtight container and store in your pantry.

Place your keto tortillas in an oven safe taco holder or fold each tortilla over the oven rack so it dangles. Be very careful if you do it this way, the tortillas and the racks get very hot! Cook for 5 minutes or until lightly browned and crispy.

Cook ground beef in an ungreased skillet on medium-high heat. Cook until completely brown, about 5-7 minutes. Drain most of the grease but leave a little for the seasoning to soak up. Sprinkle in 2 tbsp of taco seasoning, mix well.

Dice tomatoes. I cut them in half both ways. Fill taco shell with taco meat, cheese, lettuce, and one diced tomato. Pair it with your favorite condiments, we used sour cream, guacamole, and pico!